Nov 3, 2011

Brown rice stuffing made with Italian chicken sausage, celery, mushrooms, and onions. Serve this as a Thanksgiving side dish or you can even enjoy this as a meal. It's so good and naturally gluten free!

I've had my eye on this dish from my friend Julia's blog for quite a while. She calls it Riso Condito and when I finally got around to making it I was doing the happy dance in my kitchen and had to let her know how good it was! I made minor tweaks to her original recipe but for the most part I followed it pretty close. This reheats well the next day so you could make it the night before and heat it up when it's time to eat.

Use a good quality sweet Italian chicken or turkey sausage for this. If you can't find one, Julia calls for using two links of Italian pork sausage and ground turkey meat to make up the difference. To serve this as a main dish, double the portion. It would be 7 servings, 1 1/2 cups.

Cook brown rice in water and chicken bouillon according to package directions.

While the rice is cooking, in a large heavy saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.

Add olive oil to the pan and add the onion, sauté one minute, add the celery, salt and pepper to taste; cook about 12 minutes, until celery is soft.

Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the sausage and the cooked rice to the pan and mix well.

I love cooking with turkey sausage - the lightness is right for me - even if my Grandmother is admonishing me in my dreams. I am going to give chicken sausage a whirl - could be fun to mix it up and I love this with the rice and vegetables. Comforting without all the calories...

I made this for dinner and we loved it. I used a rice medley (brown/wild/heirloom red) that is from costco. I also used mild italian turkey sausages which is all the grocery store had. It was very delicious as a full meal. Thanks for sharing this:)

i just did a lot of "copying and pasting" with this. i pre-opened my Word Document, then went back and forth with copying and pasting to the document. it got a little tricky since the whole thing (pix and all) wanted to "highlight" but i just worked my way DOWN with each sentence and now it is all on a word doc. i see you asked this question a while ago so you may have already figured it out, but thought i would tell ya anyway. good luck and enjoy! :O)

I usually double my celery and half the onion in most recipes as a preference, but for someone above who wanted a replacement for celery I suggested they try for crunch water chestnuts or even toasted nuts. Personally I think chopped cashews would be really good in this if you mix it in last before serving so they maintain their crunch. Just no real substitute for mushrooms.

oh a BTW- the celery and mushrooms taste really good in this... i don't like celery as well, but all the other flavors from the sausage and onions hide it! and i agree, celery plays a big role in this dish! simply delicious!

This looks like a great meal for planovers. I don't like Italian sausage that much so I may just use ground turkey breast. Gina - so far we are loving your recipes! Just wish I had found them sooner...can't decide which one is next. I'm on WW, my son is not but he has enjoyed everything, just bigger portions.

Gina, making this for dinner tonight...I also love the option of adding this to ziplist. I signed up for it when you posted it on FB but I thought I had search for your recipies on there to get them into my receipie box. Pleasantly surprised to see that when I wanted to save this it went to ziplist...yeah! Makes things so much easier, even shopping!!!

I just found your website and I am BEYOND excited!!! I find healthy cooking a challenge and I'm currently calorie counting to lose a little weight. Your website just made it so much easier for me. I'm not a great cook, but your recipes look relatively simple and I'm very pumped to try and cook healthy meals for my family this week where we can feel satisfied!! Thank you SO MUCH!!!

Just finished making and eating this for dinner. One word--awesome...pretty easy to make and very, very easy to eat. A big hit and will defintely be on the regular dinner menu rotation. Got the applesauce in the crockpot and it smells heavenly...thanks Gina!!

Gina - Great recipe! Even my kids who hate brown rice loved it and went back for seconds. Every recipe I have tried from your site has been perfect and loved by family. The only change I made to this recipe was fresh garlic with the mushrooms! Yum!!!

Fantastic Dish! I made it last night for my whole family and it was a hit! I did add a Tbsp of Italian Seasoning while cooking the veggies to give it a depth of flavor and I also added a cup of quartered seedless grapes after I removed it from the heat. Delicious!

Every recipe I have tried of yours has been a hit and this is no exception. Thank you so much for enabling my love for cooking be compatible with losing weight. With three weeks on WW and your recipes I have lost 8.4 lbs and I don't feel deprived.

I made it wrong and it was still delicious! I didn't catch that you were supposed to add the bouillon in so I actually made a cup of broth and added most of the broth at the end, it wasn't overly moist at all. I used sundried tomato and basil chicken sausage and I added sage. It was good without the sage, but I just can't make anything with only salt & pepper. Glad I ran past it!

I took the easy way out and cooked up some Uncle Bens Cook in Bag brown rice. It is 2 cups cooked. I still go by the higher points for the verison with more rice rather than figure it all out myself. I just cooked it in some veggie broth I had left over and used it. Second time I have made it. It is better the second day!

INSANE!!!!!! I have no other words!!!! This recipe CANNOT be improved on so don't waste any time trying please!!! Enjoy this savory dish as is!!! I had to get off the phone with Gina so I could focus on eating this without distraction! So simple to make and definitely plan for leftovers as it makes a good amount (and I used only half the amount of rice)! Home run!!!

Made this again tonight for about the 3rd time since I saw it! I added some salad olives about 1/4 cup at the end when it was time to mix it all together. Added some good flavor and color. This is such a good meal!! Thanks again Gina

I just made this last night and it was delicious! Since it's just my roommate and me at home, we had tons of leftovers and I was able to bring the rest to work with me to share with my fellow teachers for lunch today. It ended up tasting even better reheated!

I just made this last night (my first Skinny Taste recipe too!)but really needed to doctor this up. I have to have garlic in everything so I added that with the veggies, along with crushed fennel and rosemary. I also added 1 shredded zucchini,, (to up the veggies)and a handful of shredded carrot for color. I also deglazed the pan with a little white wine to punch up the flavor and a tad of lite soy to beef up the mushroom flavor. Then before i added in the rice, I decided I wanted more liquid so I threw in a can of diced tomatoes. I loved the brown rice and also the fact that I didn't eat pasta with my sausage for a change. Sorry......it was just OK.

I am so desperate to try this but I'm in Australia and finding the sausage meat will be difficult. Could you recommend any herbs/spices I could just throw in with some ground chicken or turkey. (debbie - email: chajamabi@hotmail.com)

This looked delish just like most of other stuff you post so I decided to make it. Since my family doesn't like sausage I did with chicken breast. Came out fantastic. The problem was to stop eating lol Thank you very much Gina for another amazing recipe!!